This salad will be your new favorite way to eat kale! For this recipe, you’ll toss kale in a homemade, dairy free Caesar dressing and top it with crunchy roasted chickpeas. This recipe is perfect for meal prep!

Instructions

Preheat oven to 415 degrees. Line a baking sheet with parchment paper.

Using a clean tea towel, thoroughly dry the chickpeas, and remove as many skins as possible.

Toss the chickpeas in the avocado oil. Roast for 20-25 minutes, until browned and crispy.

Once chickpeas are removed from the oven, toss with salt, pepper, and spices.

While the chickpeas roast, prepare Caesar dressing. Combine all dressing ingredients in a high powered blender or food processor. Blend until smooth and creamy.

Place kale in a large mixing bowl, and pour in about half of the dressing. Use your hands to massage the kale leaves for 3-5 minutes, until they begin to feel soft and tender. Add more dressing as desired.

Divide kale into bowls, and top with chickpeas and pieces of avocado.

Notes

You may have leftover dressing – save it for another salad!

The massaged kale will keep well in the fridge, so it’s a great recipe to meal prep for the week.

The roasted chickpeas enjoyed fresh, and are best stored at room temperature for only 1-2 days. They begin to lose their crunch with time.